CREAM CARAMELS

2 cups sugar
2 cups heavy cream
1 cup light corn syrup (warmed)
1/4 cup butter
1/2 teaspoon salt
2 teaspoons vanilla

Measure 2 cups sugar and 1 cup light corn syrup into a 4-quart saucepan. Blend with a wooden spoon, and place over a low heat, stirring continuously until the thick mixture begins to dissolve.

Continue stirring until the mixture boils, then put in your candy thermometer and boil without stirring over a high flame until the thermometer registers 305°.

Have ready 1/4 cup butter which has been broken into small pieces and 2 cups heavy cream which has been warmed. Remove the candy from the stove for only a moment, put in the first bit of butter, return the pan to the stove and continue cooking, stirring well and adding bits of butter.

The mixture will bubble up and steam. Add 2 cups heavy cream slowly, never allowing the candy to stop boiling hard and continuing to stir vigorously so that it will not stick or burn.

Continue cooking until the thermometer registers 246° to 250°, depending on how hard you wish the caramels to be. This whole process should not take more than 30 minutes and will usually take less if the heat is kept high enough.

When the desired degree is reached remove the pan from the stove immediately. Let stand 5 minutes, add 1/2 teaspoon salt and 2 teaspoons vanilla.

Stir only enough to blend, then pour into a lightly greased pan — 8 by 11 inches is a good size — and allow to cool for several hours.

Turn out of the pan, cut into squares or oblongs with a heavy knife, wrap in waxed paper or moistureproof cellophane and store in a tin box.

Caramels keep well for weeks in a cool place if they are not exposed to other types of candy.
Caramel Recipies | Recipies for Carmels of all types